Ingredients

The following ingredients have 6 Servings
  • 1 small onion, diced (2 cups, 225 g)
  • 4 cloves garlic, minced
  • 3 tablespoons Thai red curry paste
  • 1 400 ml can coconut milk (light or full-fat)
  • 1 tbsp fresh ginger, minced
  • 1 large or 2 small red peppers, sliced (3 cups, 290 g)
  • 1 medium zucchini, sliced (2 cups, 225 g)
  • 3 carrots, peeled and sliced into rounds (2 heaping cups, 350 g)
  • 2 heaping cups broccoli florets
  • 1 tbsp organic sugar or coconut sugar
  • 2 tbsp soy sauce, gluten-free tamari or coconut aminos
  • 2 tbsp fresh lime juice

Instruction

  • In a sauce pan, sauté the garlic and onion in 2 tbsp of water or vegetable stock. If you prefer, you can cook in 2 tsp of olive oil, avocado oil or coconut oil.
  • Add the curry paste, stir to combine and cook for 3 minutes.
  • Add the coconut milk and chopped carrots and simmer lightly over medium heat for 4 minutes.
  • Add the rest of the vegetables and stir to combine. Continue simmering for about 10 minutes until all the veggies are tender.
  • Stir in the soy sauce, sugar and lime.
  • Serve with rice or another whole grain of choice. Optional toppings include peanuts or cashews, fresh lime juice, cilantro or green onion.